We have officially reached the point in the season I like to call “hurry up and wait”. In the Spring, we are rushing to get everything seeded and planted right on schedule. Then we’re rushing to get the crops in the field as soon as the snow is gone. Then we’re rushing to get the plants weeded before they get too big. Now…we wait.

The tomato plants are filled with tomatoes…but they’re all green, so we have to keep waiting.

The Zucchini has lots of fruit on it…but it’s not being pollinated, so we have to keep waiting.

The melon plants finally have fruit on them…but they’re itty bitty baby melons, so we have to keep waiting.

The pepper plants are getting really big…but the peppers are still too small, so we have to keep waiting.

The garlic has put on its scapes…but the leaves need to die back before the bulbs can be harvested, so we have to keep waiting.

We fill our waiting time by weeding, pruning, trellising, watering, and giving the plants an encouraging talking-to. We know that soon, the weekly boxes full of lightweight, lush greens will end. In their place will be heavy boxes, overflowing with a rainbow of produce. We just have to be patient.

Starting with this week’s box, we have an extra special surprise for all of you. New this year, we are sending eggplant! We don’t have enough space in the greenhouse to grow the number of plants required to send eggplant to everyone at the same time. We have a carefully planned out list to ensure that every site will recieve eggplant by the end of the season. If you don’t get eggplant this week, don’t worry. You’ll get it eventually, just in a different box.

In everyone’s share this week:

Basil – Broccoli – Cauliflower – Carrots – Green Cabbage – Cucumbers – Garlic Scapes – Green Onions – Snap Peas

This Asian Cabbage Slaw with Basil is a rainbow on the plate. It’s crunchy, spicy, light, bright, and so delicious. I love adding some salmon or peanut tofu to make this a full meal. It’s also delicous on top of pork tacos or a chicken sandwich. The recipe calls for green and red cabbage. The red cabbage is there to add more color to the plate. Substituting the red cabbage for green, so you can use your entire head of green cabbage, won’t change the flavor at all.

This recipe for Triple Pea Salad with Whipped Goat Cheese is a great appetizer or light lunch. This is bright and summery from the lemon and mint. It’s creamy and tangy from the goat cheese. Top it all off with three different types of peas. What a fun way to taste the difference in peas, side by side.

This Eggplant Caponata is bursting with flavor. It has a toasty, eathy flavor from the pine nuts. The olives add a briny, salty flavor. The herbs brighten everything to break through the richness. This is traditionally served as an appetizer with crusty bread. It would also be great on a sandwich, or mixed with pasta.